摘要
以大江鸡腿为原料，运用正交试验优选出加工高出品率美味卤鸡腿的最适工艺参数，即：注射液中复合磷酸盐含量为０．８％，注射液的量为原料的２０％，腌制时间为６ｈ，煮制时间为２５ｍｉｎ。感官评定试验表明，与传统工艺加工的卤鸡腿相比，其色泽、滋味与气味无显著差异，而嫩度有明显改善，且出率提高１０％以上。
The optimum technological parameters of pot-stewed chicken legs with higher product percentage were obtained by orthogonal design. The results were as follows: The concentration of compound phosphates in injection solution was 0 8%.Injection solution used was 20% of raw chicken legs in weight.Salting time was 6 hours.Stewing time was 25 minutes. Sensory evaluation showed that there were no significant differences between new pot-stewed chicken leg and traditional product in color and flavor,but that the former had better tenderness and more product percentage than the latter.
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第1期50-51,共2页
Science and Technology of Food Industry
关键词
卤鸡腿
鸡腿
出率
中式制品
chicken leg
product percentage
flavor
texture
